CHINESE NEW YEAR; MARTIN YAN SHARES A `FEAST' OF HIS BEST RECIPES.

Byline: Natalie Haughton Daily News Food Editor

Ring in the Chinese Year of the Rabbit with a feast of creations by Martin Yan, that fun-loving and entertaining master of public television's cooking show ``Yan Can Cook'' who is out to demystify Chinese cuisine. The celebration begins Feb. 16 and continues for 14 days.

For more than two decades (and 1,500 shows), Yan has brought Asian culture and cooking into homes throughout this country. Now he has compiled his favorite dishes in ``Martin Yan's Feast: The Best of Yan Can Cook,'' (Bay Books; $34.95). It features 200 creations he has been making for years, along with 75 new recipes. All have been updated and designed for contemporary cooks.

``People today are looking for something fast, quick, healthy and delicious,'' emphasized Yan during a telephone interview from his San Mateo home. ``Nobody - not even the Chinese - wants to make Peking Tea-Smoked Duck at home. Very few people want to spend lots of time (two or three hours) cooking. I've maintained the integrity and philosophy of the cuisine but made it more accessible to the general public.''

For a shortcut, Yan recommends using cut-up vegetable ingredients from a supermarket salad bar and beef, pork or chicken strips from the meat section. It's also feasible to use store-bought prepared stir-fry, kung pao or other sauces instead of making your own.

Yan has also combined cooking steps to streamline his recipes. For instance, he avoids water blanching vegetables or poaching meat, each separately, prior to cooking them in a wok. Instead he cooks the meat in the wok first, removes it and then stir-fries the veggies, adds the sauce and returns the meat to the pan. Often, he adds vegetables to pork or chicken in the wok when the meat is 80 percent cooked and then finishes off the dish. Yan also avoids long ingredient lists, keeping them to a manageable eight to 12 items when possible.

In addition, Yan also pays close attention to presentation, using modern plates and arranging the food like works of art to make the dishes look interesting. In the book, as in his television shows, he tries to encourage and excite - not intimidate - his audience.

``Chinese home cooking is basically very down to earth,'' he said. ``We're doing everyday cuisine - homey, comfort food. The dish itself is simple - the way you present the dish is what makes it appetizing. Cooking isn't just about getting the right answer. It's also one of life's greatest pleasures.''

When asked about his memories of the Chinese New Year in China, Yan, who was born in the Year of the Monkey (the Chinese zodiac, centered around 12 animals, is believed to determine the personality and fortune of those born during each animal's respective year), delved into his truly unfortunate growing up years in China under communist rule in the '50s and '60s.

``We didn't have much food or much to eat,'' he recalled, adding that before he was 13, the Chinese New Year was almost nonexistent for him and his family.

The first Chinese New Year he actually celebrated - with firecrackers, carnivals and different foods - was in Hong Kong, he noted, where he went to apprentice in an uncle's restaurant shortly after his 13th birthday. ``It was just like Christmastime in the U.S.,'' he recalled, but added, ``The Chinese New Year is more into celebration and food symbolism.''

If you go to Chinatown during the celebration, he noted, you'll find tangerines, pomelos and red envelopes (which are filled with money and given to children and single people to wish them good luck and good fortune) in the stores. Restaurants feature special menus with foods such as black moss (a hairlike seaweed which is tasteless but quite expensive and is used in dishes to bring good fortune) and dry oysters (to wish people good business and good fortune).

Lettuce wraps are also served. Lettuce symbolizes giving birth and wealth and riches. The filling is usually dried oysters. Fish is traditionally served for Chinese New Year, as is something stuffed with mushrooms. During this time, the Chinese eat round cookies, which are a symbol of coins and money.

The introduction of his new book includes Yan's reflections on the road his life has taken in China, Hong Kong, Canada and California (including the University of California, Davis, where he earned both bachelor's and master's degrees in food science and met his wife, Susan). In addition to recipes, the book also includes technique information and a guide to ingredients. It makes for some interesting reading.

Yan, who resides in San Mateo with his wife and 6-1/2-year-old twin sons, believes in cooking healthy food - lots of fish, vegetables and tofu - for his family.

``We also eat a lot of pasta and noodles. My sons love to eat raw tofu with soy sauce,'' said Yan, adding that they also like chili garlic sauce and hot and spicy food.

``Cook what you enjoy - experiment, be passionate and adventurous,'' advised Yan. ``And always try a dish before you say, `No.' Food is a reflection of one's life. You have to eat every day to survive.''

MINCED POULTRY WITH WALNUTS IN LETTUCE CUPS

This is my version of a favorite banquet dish that's often served on festive occasions as a symbol of longevity. The crisp, chilled lettuce makes a wonderful contrast to the warm filling, and the sweetness of the hoisin sauce marries all the flavors.

6 dried black mushrooms

Water

3/4 cup walnuts

1/2 pound boneless, skinless chicken, turkey OR duck

1 tablespoon oyster-flavored sauce

2 tablespoons vegetable oil

1 teaspoon minced ginger

1 small carrot, cut into 1/4-inch cubes

1 small zucchini, cut into 1/4-inch cubes

1 cup diced water chestnuts OR jicama 

1 tablespoon Chinese rice wine OR dry sherry

1 teaspoon sesame oil 

Hoisin sauce

12 small iceberg lettuce cups

Soak mushrooms in warm water to cover until softened, about 20 minutes; drain, reserving 1/4 cup of soaking liquid. Discard stems and chop caps.

Spread walnuts in a pie pan. Toast in preheated 350-degree oven, stirring once or twice, until lightly browned, about 10 minutes. Let nuts cool, then coarsely chop.

Cut chicken into 1/4-inch pieces. Place in a bowl with oyster-flavored sauce; stir to coat. Let stand 10 minutes.

Place a wok over high heat until hot. Add vegetable oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry 1 minute. Add carrot, zucchini and water chestnuts; stir-fry 30 seconds.

Add reserved mushroom soaking liquid; cook until vegetables are tender-crisp, about 2 minutes. Add wine and sesame oil; cook until heated through. Add walnuts and toss to coat.

To serve, spread hoisin sauce on a lettuce cup, spoon in some of chicken mixture, wrap in lettuce cup and eat out of hand. Makes 4 to 6 servings.

WATERCRESS SOUP WITH CRAB

This is a popular Cantonese treat, yet ironically watercress is not of Chinese origin. It was brought to China by Western traders, and over the centuries it has found a perfect home in Chinese cuisine, as in this savory seafood broth.

MARINADE:

2 teaspoons cornstarch 

1/2 teaspoon salt

SOUP MIXTURE:

1/4 pound cooked crab meat, flaked

2 teaspoons vegetable oil

3 slices ginger, EACH the size of a quarter, lightly crushed

4 cups chicken broth 

1 cup water

1 bunch watercress (about 3/4 pound), coarse stems trimmed

1/2 cup sliced carrots

1/2 teaspoon sesame oil

1/4 teaspoon white pepper

Combine all marinade ingredients in a small bowl.

Add crab meat and stir to coat. Let stand 10 minutes.

Place a 2-quart pan over high heat until hot. Add vegetable oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add crab meat and stir-fry 1 minute.

Add broth and water; bring to a boil. Add watercress and carrots. Reduce heat to low and simmer until vegetables are tender-crisp, about 5 minutes.

Stir in sesame oil and pepper. Makes 4 servings.

MANGO BEEF

Like many Hong Kong-trained chefs, I love to combine the flavors of meat and fresh fruit. Here, it's a case of meat meets mango in a sizzling sweet-and-savory stir-fry. If you can't find mangoes, you can substitute pears or peaches.

MARINADE:

1 tablespoon oyster-flavored sauce

1 teaspoon cornstarch

BEEF MIXTURE:

3/4 pound beef sirloin, cut into 1/2-inch cubes

1 ripe mango (about 1 pound) OR pear

1 large Granny Smith OR other tart apple

2 tablespoons vegetable oil

1 teaspoon minced ginger

1/4 cup diced red bell pepper

2 tablespoons plum sauce 

1 tablespoon Chinese rice wine OR dry sherry

2 teaspoons soy sauce

1/4 cup whole macadamia nuts OR blanched almonds

1/2 fresh jalapeno chile, sliced

Combine all marinade ingredients in a bowl.

Add beef and stir to coat. Let stand 10 minutes

Peel mango and cut flesh from pit; cut flesh into 3/4-inch cubes. Peel and core apple; cut into 1/2-inch cubes.

Place a wok over high heat until hot. Add 1 1/2 tablespoons vegetable oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from wok.

Add remaining 1/2 tablespoon vegetable oil to wok, swirling to coat sides. Add mango, apple and red pepper; stir-fry 2 minutes. Return meat to wok and add plum sauce, wine and soy sauce. Cook until heated through. Add nuts and mix well.

Place on a serving plate and garnish with chile slices. Makes 4 servings.

CHICKEN AND SEAFOOD TRIO IN A BASKET

This delicate stir-fry will be a hit, if you serve it in a deep-fried edible basket.

Water

3/4 pound asparagus, trimmed and cut into 2-inch lengths

1/2 pound mixed seafood (firm white fish fillets, scallops and shrimp)

1/4 pound boneless, skinless chicken breast

1 tablespoon cornstarch

1 egg white

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons vegetable oil

2 teaspoons minced ginger

1 green onion, finely chopped

3/4 cup chicken broth

2 tablespoons oyster-flavored sauce

1 tablespoon fish sauce 

1 teaspoon cornstarch dissolved in 2 teaspoons water

Edible Baskets

Bring a large pan of water to a boil. Add asparagus. Cook until tender-crisp, about 2 minutes. Drain.

Cut seafood into 1/2-inch cubes. Cut chicken into 1/2-inch cubes. Coat seafood and chicken with cornstarch, egg white, salt and pepper.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add seafood, chicken and green onion; stir-fry 1 minute.

Add broth, oyster-flavored sauce and fish sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add asparagus and toss to mix.

Spoon seafood mixture into 4 Edible Baskets. Makes 4 servings.

EDIBLE BASKETS: To make EACH edible basket, you need 2 (6-inch) metal strainers. In a wok, heat vegetable oil for deep-frying to 350-degrees F. Peel and shred OR finely julienne 1 medium potato (taro root OR cooked fresh egg noodles also can be used).

Rinse shredded potato under cold running water; squeeze well to remove as much moisture as possible and pat dry with paper towels. Toss potato with 1 teaspoon cornstarch.

Dip strainers into hot oil to coat them. Line 1 strainer with potato to a thickness of about 3/8-inch. Nest second strainer on top, and immerse strainers in oil. Deep-fry until golden brown. Remove potato basket and drain on paper towels. Use immediately.

Makes 1 basket. Repeat 3 more times to make 4 baskets.

NEW YEAR FISH SALAD

During the lunar New Year celebration, many Chinese restaurants in Singapore serve yu sheng, a colorful salad of raw fish and crunchy vegetables. In recent years, the ingredients have become more elaborate and exotic; jellyfish, preserved papaya, pickled shallots, etc. My version is light, flavorful and simpler to make.

DRESSING:

3 to 4 tablespoons vegetable oil

1 teaspoon sesame oil

3 tablespoons plum sauce

SALAD MIXTURE:

1/2 cantaloupe OR 1/4 honeydew melon 

1 grapefruit

1/4 cup thinly sliced sweet pickled ginger

1 medium carrot, shredded

1/4 pound (3-inch wedge) jicama, shredded

1 tablespoon sesame seeds

6 ounces salmon fillet 

6 ounces firm white fish fillet, such as sea bass

1 tablespoon lime juice

1 tablespoon vegetable oil

1/2 teaspoon white pepper

1/4 cup chopped roasted peanuts

1 green onion, slivered

Combine all dressing ingredients in a small bowl.

For Salad, peel melon and cut into crescents. Segment grapefruit by cutting away peel and white pith; cut and lift out segments. In a bowl, combine melon, grapefruit, pickled ginger, carrot and jicama.

Place sesame seeds in a small skillet over medium heat; cook, shaking skillet frequently, until lightly browned, 3 to 4 minutes. Immediately remove from skillet to cool.

Remove skin and any bones from fish. Thinly slice fish across grain to make pieces about 1 by 2 inches. Fan slices on a serving platter, alternating pink and white fish.

In a small bowl, combine lime juice, oil and pepper.

Drizzle lime juice mixture over fish. Mound melon mixture in center of fish. Spoon dressing over salad. Garnish with peanuts, sesame seeds and green onion. Makes 4 to 6 servings.

TOMATO BEEF FRIED RICE

Fried rice provides an easy way to convert bits of leftovers into a quick snack or one-dish meal. There are no strict guidelines for the embellishments, but you must start with cold cooked rice so the grains remain separate when stir-fried. A wok is traditional for cooking fried rice, but I find a nonstick frying pan works even better and is so much easier to clean.

SAUCE:

3 tablespoons ketchup

2 tablespoons soy sauce

2 teaspoons sesame oil

1/4 teaspoon salt

BEEF MIXTURE:

2 tablespoons vegetable oil

1/2 pound ground beef

1 small onion, chopped

2 green onions, thinly sliced

4 cups cold cooked long-grain rice

1 medium tomato, peeled, seeded and chopped

1/2 cup frozen peas, thawed

2 eggs, lightly beaten

Combine all sauce ingredients in a small bowl; set aside.

For Beef Mixture, place a wide nonstick skillet over high heat until hot. Add oil, swirling to coat sides. Add beef and stir-fry 1 minute. Add onion and green onions; stir-fry 2 minutes.

Reduce heat to medium; stir in rice, separating grains with back of a spoon. Add tomato, peas and eggs. Cook, stirring constantly, 1 minute. Add sauce and cook, stirring, until heated through. Makes 4 to 6 servings.

GLASS NOODLES WITH PEANUT SAUCE

Western traders introduced peanuts to China a few hundred years ago. Since that time, they have been leading an active life in the Chinese kitchen: peanut oil, peanuts in stir-fry dishes, and two of my favorites - peanuts in rice congee or sprinkled over noodles.

PEANUT SAUCE:

1/4 cup peanut butter

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon chicken broth OR water

1 tablespoon sesame oil

2 teaspoons sugar

2 teaspoons chili oil

MARINADE:

1 tablespoon soy sauce

2 teaspoons Chinese rice wine OR dry sherry

CHICKEN AND NOODLES:

2 boneless, skinless chicken breast halves, thinly sliced

8 ounces dried bean thread noodles

Water

2 tablespoons vegetable oil

2 teaspoons minced ginger

1 teaspoon minced garlic

1/2 red onion, thinly sliced

1/2 English cucumber, peeled, seeded and julienned

1 medium carrot, shredded

1/2 cup roasted peanuts, coarsely chopped

Combine all Peanut Sauce ingredients in a bowl; set aside.

Combine all Marinade ingredients in a bowl.

Add chicken to marinade and stir to coat. Let stand 10 minutes.

Soak bean thread noodles in warm water to cover until softened, about 10 minutes. Drain noodles and cut in half.

Place a wok over high heat until hot. Add vegetable oil, swirling to coat sides. Add ginger and garlic; cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry 2 minutes. Add red onion and stir-fry 1 minute. Add cucumber, carrot and peanut sauce. Cook, stirring, until sauce thickens slightly.

Remove wok from heat. Add bean thread noodles and toss to coat evenly. Place on a serving platter and sprinkle with peanuts. Make 4 servings.

CASHEW CHICKEN

This popular dish, probably number one for Chinese take-out, is easily mastered at home. My preference is to use unsalted cashews. If your market doesn't stock them, reduce the soy sauce to compensate for the salt.

MARINADE:

1 tablespoon soy sauce

2 teaspoons Chinese rice wine OR dry sherry

2 teaspoons cornstarch

CHICKEN:

3/4 pound boneless, skinless chicken

2 tablespoons vegetable oil

2 teaspoons minced ginger

2 teaspoons minced garlic

1 small onion, cut into 1/2-inch cubes

1 small red bell pepper, cut into 1/2-inch cubes

1 small zucchini, cut into 1/2-inch cubes

1/2 cup chicken broth

2 tablespoons soy sauce

1 teaspoon sesame oil

1/2 teaspoon sugar

1 teaspoon cornstarch dissolved in 2 teaspoons water

1/2 cup roasted cashews OR blanched almonds, toasted

Combine all marinade ingredients in a bowl.

Cut chicken into 1/2-inch cubes. Add chicken to marinade and stir to coat. Let stand 10 minutes.

Place a wok over high heat until hot. Add vegetable oil, swirling to coat sides. Add ginger and garlic and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry 2 minutes.

Add onion, red pepper, zucchini and broth. Cover and cook until vegetables are tender-crisp, about 2 minutes. Add soy sauce, sesame oil and sugar. Mix well. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add nuts and mix well. Makes 4 servings.

TANGERINE PEEL BEEF

This is a lighter, stir-fry version of the Szechwan restaurant favorite, in which the beef is usually deep-fried.

PEEL:

2 pieces (EACH about 1 1/2 inches square) dried tangerine peel (see Note)

Water

SAUCE:

1/3 cup orange juice

2 tablespoons Chinese rice wine OR dry sherry

1 tablespoon soy sauce

1/2 teaspoon chili garlic sauce

2 teaspoons sugar

MARINADE:

2 tablespoons soy sauce

1 tablespoon cornstarch

BEEF:

3/4 pound flank steak, thinly sliced across grain

2 1/2 tablespoons vegetable oil

6 small dried red chiles

1 small onion, cut into 1-inch pieces

1 stalk celery, cut into 1/2-inch pieces

1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water

1/2 orange, sliced

Soak tangerine peel in warm water to cover until softened, about 20 minutes; drain. Thinly slice peel.

Combine all Sauce ingredients in a bowl; set aside.

Combine all Marinade ingredients in a bowl.

Add beef to marinade and stir to coat. Let stand 10 minutes.

Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. remove meat and chiles from wok.

Add remaining 1/2 tablespoon oil, swirling to coat sides. Add tangerine peel, onion and celery; stir-fry 1 minute.

Return meat and chiles to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Place on a serving plate and garnish with orange slices. Makes 4 servings.

NOTE: To make dried peels of tangerines and oranges, peel fruit, cut peel into pieces and cut or scrape away white pith from inside peel. Let pieces sun- or air-dry until firm but still flexible. Then store in an airtight jar.

MONGOLIAN BEEF

With its rich, savory sauce, fragrant with garlic and chiles, Mongolian Beef is a favorite dish in northern China and Chinese restaurants throughout the world. For an authentic and dramatic presentation, serve over deep-fried snowy bean thread noodles.

MARINADE:

2 tablespoons dark soy sauce

2 tablespoons Chinese rice wine OR dry sherry

1 teaspoon cornstarch

BEEF MIXTURE:

3/4 pound flank steak, thinly sliced across grain

2 1/2 tablespoons vegetable oil

2 tablespoons minced garlic

10 small dried red chiles

10 green onions, cut into 3-inch pieces

2 tablespoons hoisin sauce

1 tablespoon soy sauce

Crispy Bean Threads (optional)

Combinea all Marinade ingredients in a bowl.

Add beef to marinade and stir to coat. Let stand 10 minutes.

Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from wok.

Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and chiles; cook stirring, until fragrant, about 10 seconds. Add green onions and stir-fry 1 minute.

Return meat to wok and add hoisin sauce and soy sauce; cook until heated through. Serve over Crispy Bean Threads, if desired. Makes 4 servings.

CRISPY BEAN THREADS: If you've never made crispy fried bean thread noodles, you're in for a surprise. On contact with hot oil, the dried noodles puff up instantly, creating a snowy white nest. To make, pull apart a small bundle of dried bean thread noodles. In a wok, heat vegetable oil for deep-frying to 375 degrees F. Deep-fry bean threads in small batches until they puff and expand, about 5 seconds. Turn over to cook other side, then drain on paper towels.

WALNUT COOKIES

These are the flaky short-dough cookies you find in Chinese bakeries all over the world. My version replaces the traditional lard with a combination of butter and shortening, producing a crisper, more tender cookie.

1 3/4 cups flour

3/4 teaspoon baking powder2

1/2 teaspoon baking soda 

1/2 cup butter, softened

1/2 cup solid vegetable shortening

2/3 cup granulated sugar

1/2 cup packed brown sugar

1 egg, lightly beaten

1 teaspoon vanilla

1/4 cup finely chopped walnuts

About 40 walnuts halves

Sift flour, baking powder and baking soda into a bowl.

With an electric mixer, beat butter, shortening and sugars in a large bowl until fluffy. Add egg and vanilla and beat until blended. Add flour mixture; mix well. Stir in chopped walnuts.

Shape dough into a ball, cover with plastic wrap, and refrigerate at least 1 hour or up to 2 days.

To bake, divide dough into 4 pieces and each piece into 10 portions. Roll each portion into a ball, then place 2 to 3 inches apart on a baking sheet. Press a walnut half into center of each ball.

Bake in preheated 350-degree oven 14 to 16 minutes, until golden brown. Let cool on baking sheet 5 minutes, then transfer to a rack to cool completely. Store in an airtight food container. Makes about 40 cookies.

ALMOND COOKIES: Follow recipe for Walnut Cookies (above), but increase flour to 2 cups and delete finely chopped walnuts. Reduce vanilla to 1/2 teaspoon and add 3/4 teaspoon almond extract. After placing balls of dough on a baking sheet, press a whole blanched almond in center of each ball. Bake cookies until very lightly browned, 10 to 12 minutes.

SPOTLIGHT ON ... MARTIN YAN

Age: 49

Profession: Cooking teacher; food and restaurant consultant.

Hometown: Guangzhou (formerly Canton), China.

Most popular dish he makes: Kung Pao Chicken.

Favorite cookbook: One of the basics, like ``Joy of Cooking.'' Yan has more than 3,000 cookbooks in his library.

Ideal vacation: A place with plenty of food where he could experience something new.

Three favorite foods: Chinese food, Italian food and Japanese food.

Favorite junk food: Cheese- or smoked-flavored corn chips.

Secret food passion: Lots of fruits.

Favorite restaurant: A unique and expensive restaurant with no name in Bejing. A lady and her husband cook dinner (a fixed menu) for only one table of 12 people a night. A local person or the tourist authority has to introduce you.

Favorite thing to cook and eat: Chicken soup with dry bok choy.

Favorite kitchen gadget: ``My ultimate Chinese chef's knife.''

What does he do when not cooking?: Gardening.

Dream job: Exactly what he is doing now. ``I love cooking and sharing.''

Worst kitchen incident: One time, when cooking for a party, Yan bought some takeout chicken from the deli, put it in the oven and forgot to serve it. The next day his mother found it and served it. Within four hours, the four who ate the chicken ended up at the emergency hospital with food poisoning.

If he could dine with anyone (current or historical) who would it be?: Julia Child. ``I've worked with her but have never had a chance to sit down with her. She is truly a legend.''

CAPTION(S):

6 Photos, Box

Photo: (1--Color) Serve Stir-fried Chicken and Seafood Trio in a deep-fried edible basket.

(2--Color) Watercress Soup With Crab is a popular Cantonese treat.

(3--Color) Minced Poultry With Walnuts in Lettuce Cups is Martin Yan's version of a favorite banquet dish served on festive occasions as a symbol of longevity.

(4) Mango Beef combines the flavors of meat and fresh fruit for a sweet and savory stir-fry.

Geoffrey Nilsen

(5--Color) no caption (Martin Yan)

(6) no caption (Martin Yan)

Box: SPOTLIGHT ON ... MARTIN YAN (See text)